Effects of lipophilic emulsifiers with different hydrophilic groups on the crystallization of fat blend and the stability of whipped cream

Abstract

Abstract: The effects of lipophilic emulsifiers (glycerol monostearate (GMS), polyglycerol fatty acid esters (PGE) and propylene glycol monostearate (PGMS)) on the crystallization of anhydrous milk fat-based fat blend and the stability of whipped cream were studied. GMS with mono-glycerol group had the highest onset crystallization temperature. GMS acted as heterogeneous nucleating facilitators to induce the heterogeneous nucleation, leading to the formation of tiny and even crystals in fat blends. Owing to the great emulsifying properties of GMS, small and uniform fat globules were diffused in the emulsions. Thus, firm and compact foam structures were formed after whipping. PGE with the hydrophilic group as polyglycerol group had the largest spatial structure, which provided many nucleation sites to form small and uniform crystals in fat blends during the crystallization process, and finally strengthened the emulsifying stability and foam structure of whipped cream. PGMS with propylene group had good oil solubility so it can easily adsorb to the fat blend, accelerating the heterogeneous nucleation. Because PGMS had the low onset crystallization temperature, the heterogeneous crystals hindered the crystal growth of the fat blend and reduced the interaction of crystals. Small-size fat crystals but loose crystalline structures resulted in the formation of fragile and coarse foam structures that can’t wrap the air bubbles.

Key words: Hydrophilic group, Lipophilic emulsifier, Fat blend, Whipped cream, Stability

Tao LIAO Yong-Jian CAI Qiangzhong -Zhao Mou-Ming Mou-MingZHAO. Effects of lipophilic emulsifiers with different hydrophilic groups on the crystallization of fat blend and the stability of whipped cream[J]. FOOD SCIENCE, 0, (): 0-0.

References

[1] WANG Y N, HARTEL R W, ZHANG L B. The stability of aerated emulsions: Effects of emulsifier synergy on partial coalescence and crystallization of milk fat[J]. Journal of Food Engineering, 2021, 291: 110257. DOI: 10.1016/j.jfoodeng.2020.110257. [2] PATEL A R, DEWETTINCK K. Edible oil structuring: an overview and recent updates[J]. Food & Function, 2016, 7(1): 20-29. DOI: 10.1039/C5FO01006C. [3] ZENG D, CAI Y J, LIU T X, et al. Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream[J]. Food Hydrocolloids, 2021, 113: 106541. DOI: 10.1016/j.foodhyd.2020.106541. [4] LIU P L, HUANG L H, LIU T X, et al. Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties[J]. Food Chemistry, 2021, 347: 128997. DOI: 10.1016/j.foodchem.2020.128997. [5] FREDRICK E, MOENS K, HEYMAN B, et al. Monoacylglycerols in dairy recombined cream: I. The effect on milk fat crystallization[J]. Food Research International, 2013, 51(2): 892-898. DOI: 10.1016/j.foodres.2013.02.007. [6] FREDRICK E, HEYMAN B, MOENS K, et al. Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties[J]. Food Research International, 2013, 51(2): 936-945. DOI: 10.1016/j.foodres.2013.02.006. [7] BLANKART M, KRATZNER C, LINK K, et al. Technical emulsifiers in aerosol whipping cream - Compositional variations in the emulsifier affecting emulsion and foam properties[J]. International Dairy Journal, 2020, 102: 104578. DOI: 10.1016/j.idairyj.2019.104578. [8] 李扬, 李妍, 李栋, 等. 单甘酯对三种酪蛋白再制稀奶油乳化稳定性的影响[J]. 食品科学: 1-11. DOI: 10.7506/spkx1002-6630-20210713-152. [9] MUNK M B, LARSEN F H, VAN DEN BERG F W J, et al. Competitive displacement of sodium caseinate by low-molecular-weight emulsifiers and the effects on emulsion texture and rheology[J]. Langmuir, 2014, 30(29): 8687-8696. DOI: 10.1021/la5011743. [10] WANG F C, MARANGONI A G. Advances in the application of food emulsifier α-gel phases: Saturated monoglycerides, polyglycerol fatty acid esters, and their derivatives[J]. Journal of Colloid and Interface Science, 2016, 483: 394-403. DOI: 10.1016/j.jcis.2016.08.012. [11] HASHEMPOUR-BALTORK F, TORBATI M, AZADMARD-DAMIRCHI S, et al. Vegetable oil blending: A review of physicochemical, nutritional and health effects[J]. Trends in Food Science & Technology, 2016, 57: 52-58. DOI: 10.1016/j.tifs.2016.09.007. [12] NGUYEN V, RIMAUX T, TRUONG V, et al. Fat crystallization of blends of palm oil and anhydrous milk fat: A comparison between static and dynamic-crystallization[J]. Food Research International, 2020, 137: 109412. DOI: 10.1016/j.foodres.2020.109412. [13] NGUYEN V, RIMAUX T, TRUONG V, et al. The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blends[J]. Journal of Food Engineering, 2021, 291: 110245. DOI: 10.1016/j.jfoodeng.2020.110245. [14] NEVES M I L, QUEIRóS M de S, VIRIATO R L S, et al. Physicochemical characteristics of anhydrous milk fat mixed with fully hydrogenated soybean oil[J]. Food Research International, 2020, 132: 109038. DOI: 10.1016/j.foodres.2020.109038. [15] MAO J X, GAO Y J, MENG Z. Crystallization and phase behavior in mixture systems of anhydrous milk fat, palm stearin, and palm oil: Formation of eutectic crystals[J]. Food Chemistry, 2023, 399: 133877. DOI: 10.1016/j.foodchem.2022.133877. [16] CHAI X H, MENG Z, CAO P R, et al. Influence of indigenous minor components on fat crystal network of fully hydrogenated palm kernel oil and fully hydrogenated coconut oil[J]. Food Chemistry, 2018, 255: 49-57. DOI: 10.1016/j.foodchem.2018.02.020. [17] RANSOM-PAINTER K L, WILLIAMS S D, HARTEL R W. Incorporation of milk fat and milk fat fractions into compound coatings made from palm kernel oil[J]. Journal of Dairy Science, 1997, 80(10): 2237-2248. DOI: 10.3168/jds.S0022-0302(97)76172-1. [18] 苏爽, 罗鑫, 丁术轩, 等. 猪油基单甘酯对棕榈硬脂结晶行为的影响[J]. 食品科学, 2022, 43(20): 25-33. DOI: 10.7506/spkx1002-6630-20210812-166. [19] FOUBERT I, DEWETTINCK K, VANROLLEGHEM P A. Modelling of the crystallization kinetics of fats[J]. Trends in Food Science & Technology, 2003, 14(3): 79-92. DOI: 10.1016/S0924-2244(02)00256-X. [20] 代克克, 陈碧芬, 黄丽华, 等. 蛋白质用量对黄油基淡奶油搅打前乳液性质及搅打性能的影响[J]. 食品科学, 2020, 41(14): 23-29. DOI: 10.7506/spkx1002-6630-20190619-218. [21] ZENG D, CAI Y J, LIU T X, et al. The effect of sucrose esters S1570 on partial coalescence and whipping properties[J]. Food Hydrocolloids, 2022, 125: 107429. DOI: 10.1016/j.foodhyd.2021.107429. [22] ZENG Y C, ZENG D, LIU T X, et al. Effects of glucose and corn syrup on the physical characteristics and whipping properties of vegetable-fat based whipped creams[J]. Foods, 2022, 11(9): 1195. DOI: 10.3390/foods11091195. [23] CERDEIRA M, MARTINI S, CANDAL R J, et al. Polymorphism and growth behavior of low-trans fat blends formulated with and without emulsifiers[J]. Journal of the American Oil Chemists’ Society, 2006, 83(6): 489-496. DOI: 10.1007/s11746-006-1231-x. [24] CHAI X H, MENG Z, JIANG J, et al. Non-triglyceride components modulate the fat crystal network of palm kernel oil and coconut oil[J]. Food Research International, 2018, 105: 423-431. DOI: 10.1016/j.foodres.2017.11.060. [25] SAMUEL C B, JOY E E, BARINE K K D. Effect of chemical interesterification on the physicochemical characteristics and fatty acid profile of bakery shortening produced from shea butter and fluted pumpkin seed oil blend[J]. American Journal of Food Science and Technology, 2018, 6(4): 187-194. DOI: 10.12691/ajfst-6-4-8. [26] BAYARD M, LEAL-CALDERON F, CANSELL M. Free fatty acids and their esters modulate isothermal crystallization of anhydrous milk fat[J]. Food Chemistry, 2017, 218: 22-29. DOI: 10.1016/j.foodchem.2016.09.042. [27] BAYARD M, KAUFFMANN B, VAUVRE J M, et al. Isothermal crystallization of anhydrous milk fat in presence of free fatty acids and their esters: From nanostructure to textural properties[J]. Food Chemistry, 2022, 366: 130533. DOI: 10.1016/j.foodchem.2021.130533. [28] CHENG J J, DUDU O E, LI X D, et al. Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped-frozen emulsions[J]. Food Hydrocolloids, 2020, 101: 105491. DOI: 10.1016/j.foodhyd.2019.105491. [29] SONWAI S, PODCHONG P, ROUSSEAU D. Crystallization kinetics of coconut oil in the presence of sorbitan esters with different fatty acid moieties[J]. Journal of the American Oil Chemists’ Society, 2016, 93(6): 849-858. DOI: 10.1007/s11746-016-2828-3. [30] GARBOLINO C, BARTOCCINI M, FL?TER E. The influence of emulsifiers on the crystallisation behaviour of a palm oil‐based blend[J]. European Journal of Lipid Science and Technology, 2005, 107(9): 616-626. DOI: 10.1002/ejlt.200501186. [31] CURSCHELLAS C, GUNES D Z, DEYBER H, et al. Interfacial aspects of the stability of polyglycerol ester covered bubbles against coalescence[J]. Soft Matter, 2012, 8(46): 11620. DOI: 10.1039/c2sm26446c.